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Basil Chicken Coconut Curry
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3.93 from 28 votes

Instant Pot Basil Chicken Coconut Curry

A delicious and incredibly easy Basil Chicken Coconut Curry that whips up in less than 15 minutes using your Instant Pot.
Course Main Course
Cuisine American
Keyword basil, chicken, coconut milk, curry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 340kcal
Author Sheryl

Equipment

  • Pressure Cooker

Ingredients

Curry:

  • 2 boneless skinless chicken breast thawed, cut into 1" cubes
  • 4 cloves garlic minced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp curry powder
  • 1/4 tsp black pepper
  • 1/2 tsp chili powder
  • 1/2 ea red onion chopped
  • 1 Tbsp basil dried
  • 1/2 tsp cardamom ground
  • 1 tsp ginger grated
  • 14.5 oz coconut milk (canned)
  • 1 Tbsp Tapioca flour or substitute arrowroot flour
  • 1 Tbsp cilantro chopped
  • 1 tsp salt more or less to taste

Rice:

  • 1 C white rice
  • 1.5 C water
  • 1 Tbsp butter

Instructions

To cook the rice:

  • Place the water, rice and butter in the Instant Pot.
  • Put the lid on the pot, seal the valve, and set the timer for manual (high) for 7 minutes.
  • Once done, release the pressure through a quick release and serve.

For the curry:

  • In the Instant Pot, use the saute setting and combine the chicken, oil and garlic.
  • Brown the chicken for 2-3 minutes on each side, then add in the curry, black pepper, chili powder, onions, dry basil, cardamom, and grated ginger.
  • Stir the chicken to distribute the spices evenly, then turn OFF the saute function.
  • Pour in the coconut milk, and add the top to the Instant Pot.
  • Close the lid, seal the valve and set the timer for manual (high) and 5 minutes.
  • Once the pot beeps, remove 1/4 C. of the liquid and combine with the tapioca flour/starch - mix until blended.
  • Pour that mixture back into the pot and stir to distribute evenly.
  • Let the mixture stand for 2-3 minutes to thicken, add the cilantro and salt and stir to combine. Serve over rice.

Notes

  • May use cornstarch or arrowroot flour in place of tapioca flour.
  • Refrigerate leftovers and enjoy within 4 days.

Nutrition

Calories: 340kcal | Carbohydrates: 29g | Protein: 12g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 29mg | Sodium: 465mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg